This is a revision from an old Chatelaine recipe I’ve had in my “recipe binder” for years (tip: when you find a recipe you LOVE in a magazine, tear it out, hole punch it and add it to a binder. I have different sections in mine like chicken, soups, baking, etc.
- 1T coconut oil
- 1 onion, chopped
- 6 carrots, peeled & chopped
- 2-3 chicken breasts, cut into bite sized pieces
- 1/4C Biryani Curry Paste
- 2C water
- 1C Brown Basmati Rice
- 2C frozen peas
- pink salt (to taste)
- plain 0 or 2% Greek Yogurt to garnish
- Fresh Cilantro to garnish
In a large pot on medium heat cook onion in the coconut oil until softened. Add in carrots and cook lightly. Add in chicken and brown lightly (about 5 min). Add in curry paste, water & rice. Cover & bring to a boil then reduce heat to low and allow to simmer covered to cook the chicken and rice. Because brown rice takes longer this will take about 25-30 minutes. Pull out the 2C of peas and allow them to sit on the counter and defrost while you enjoy the down time while dinner cooks! Once the rice & chicken are cooked, add in the peas and add salt if desired. Serve and top with a dollop of greek yogurt & chopped fresh cilantro.